If you love churros but don’t want to deal with hot oil and frying, these eggless churro pancakes are the answer. They give you that same cinnamon sugar flavor in a much easier form.
The pancakes are soft and fluffy, brushed with butter and coated in cinnamon sugar until every bite tastes like a fresh churro.
And of course, they are completely eggless. If you avoid eggs or simply ran out, you can still make these without any trouble.
I also added a quick chocolate sauce for dipping, which makes the whole thing feel like something you would get at a fair.
They come together fast, so they work great for a weekend breakfast or a fun treat any time you want something a little special.
Why You’ll Love It
Churro Flavor – These fluffy pancakes capture the warm cinnamon sugar flavor of churros while staying soft and buttery inside.
Sweet Cinnamon Finish – Brushing each pancake with butter before coating creates a fragrant, sugary finish that clings beautifully to every bite.
Tender Texture – Buttermilk and a short batter rest give the pancakes tender centers with a light, satisfying texture.
Rich Chocolate Sauce – Rich chocolate sauce adds smooth sweetness and makes every cinnamon coated bite feel extra special.
Ingredient List
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 2 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1 1/4 cups Buttermilk
- 3 tbsp Melted Butter
- 1 tsp Vanilla Extract
For the Cinnamon Sugar Coating
- 1/2 cup Granulated Sugar
- 1 tbsp Ground Cinnamon
- 4 tbsp Melted Butter
For the Chocolate Sauce
- 1/2 cup Chocolate Chips
- 1/4 cup Heavy Cream
Directions
Step 1
Stir the 1/2 cup sugar and 1 tablespoon cinnamon together in a shallow dish for the coating. Keep the 4 tablespoons of melted butter nearby with a pastry brush.
Step 2
Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
Step 3
Whisk the buttermilk, melted butter, and vanilla, then stir into the dry ingredients just until combined. Rest the batter 5 minutes.
Step 4
Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
Step 5
Heat the cream until steaming, about 45 seconds in the microwave, and pour it over the chocolate chips. Let sit 1 minute, then stir until smooth and glossy.
Step 6
While the pancakes are still warm, brush both sides with melted butter and press into the cinnamon sugar until fully coated.
Step 7
Stack and serve with the warm chocolate sauce for dipping or drizzling, just like fresh churros at a fair.
Tips
Use Cool Melted Butter
Let the melted butter cool for a few minutes before mixing it with the buttermilk and vanilla. Very hot butter can make the buttermilk separate and give the batter a greasy texture.
The butter should still be liquid, but it should feel only slightly warm when you touch the bowl.
Stir The Batter Gently
Mix the wet and dry ingredients only until the flour disappears. A few small lumps are fine and will give the pancakes a softer texture.
Since this is an eggless batter, overmixing can make the pancakes less fluffy. Let the batter rest for 5 minutes after stirring so it thickens slightly.
Use The Right Griddle Heat
Keep the griddle over medium heat and let it preheat before adding the batter. If the first pancake browns before bubbles appear on top, lower the heat slightly.
A quick test is to sprinkle a few drops of water on the griddle. They should sizzle and evaporate steadily, not disappear instantly.
Try These Next
- Eggless Cinnamon Bread Pudding
- Eggless Crispy Belgian Waffles
- Eggless Fluffy Buttermilk Pancakes
- Eggless Glazed Chocolate Donuts
- Eggless Golden French Toast
Questions You Might Have
How can I keep these eggless pancakes fluffy?
Mix the batter only until the dry ingredients are moistened, then let it rest for 5 minutes. Overmixing can make the pancakes dense, while the rest gives the baking powder and baking soda time to work.
Cook the pancakes over medium heat so they have time to rise and cook through without becoming too dark.
Eggless Churro Pancakes
Ingredients
Equipment
Method
- Stir the 1/2 cup sugar and 1 tablespoon cinnamon together in a shallow dish for the coating. Keep the 4 tablespoons of melted butter nearby with a pastry brush.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Whisk the buttermilk, melted butter, and vanilla, then stir into the dry ingredients just until combined. Rest the batter 5 minutes.
- Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
- Heat the cream until steaming, about 45 seconds in the microwave, and pour it over the chocolate chips. Let sit 1 minute, then stir until smooth and glossy.
- While the pancakes are still warm, brush both sides with melted butter and press into the cinnamon sugar until fully coated.
- Stack and serve with the warm chocolate sauce for dipping or drizzling, just like fresh churros at a fair.